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BuffaloSpree.com's Recipe of the week: Cashew, ginger, and lime slaw salad



1 medium head of cabbage, finely chopped

5 scallions, thinly sliced

3 carrots, grated

1 small red onion, thinly sliced

1 cup cashews

Ginger lime dressing

¼ cup fresh ginger, peeled and thinly sliced

¼ cup fresh lime juice (about 2 limes)

¼ cup sugar

2 tablespoons champagne vinegar or white

wine vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil



Combine cabbage, scallions, carrots, and red onion. Add all but ¼ cup of the cashews.


In a small saucepan, combine ginger, lime juice, and sugar and bring to a boil. Boil for 2 minutes. After cooling slightly, puree in a blender. Pour the puree into a fine strainer and press on the ginger to extract as much syrup as possible. Lightly whisk with vinegar, soy sauce, and sesame oil.


Toss salad with dressing; top with remaining cashews and serve


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